Basic Craks Recipe~

Many of you asked what is the basic raw-vegan craks (I call them craks instead of crackers... Just like when I make nut/seed/coco -short for coconut - mylk, I call it mylk instead of milk... I'm sure you catch my drift! *grins*) recipe. Once you have this recipe squared away, you can let your creative juices flow away and storm up ideas to throw in different, snazzy flavors to jazz it up! 

BASIC CRAKERS (I make mine very thin like chips/crisps. When the mood hits, I thicken it up! Sometimes so thick that I could use as a dehydrated bread!)

 

2 1/2    c        Filtered Water

1 1/2    c        Golden Flaxseed, grounded

1         c        Nuts/Seeds of your choice, soaked 2-4 hours - depending on what kind of nuts, except almonds which I don't include in my recipes for my own personal reasons - (drain & rinse with fresh water after soaking)

1/2      c        Extra Virgin Olive Oil

1         tbps    Himalayan Sea Salt

1/2      tbps    Cumin

 

Combine nuts/seeds, water, olive oil, salt & cumin in high-power blender. Mix throroughly and transfer to bowl. Stir in flaxseed slowly. Scoop about 1 cup of mixture onto Teflex (non-stick sheet for dehydrator) on each of 3 to 4 dehydrator trays and spread out to all corners evenly. Score cracker mixture using a spatula. Dehydrate at 115 degree for 6-8 hours (overnight) then flip the sheet over, peel off the sheet from the crackers and continue to dehydrate until desired crispness is obtained. Store in the refrigerator and consume within 2 weeks. 

To JAZZ it up, to SPAZZ it up, and to shake up your soul...

Add blended toms (short for tomatoes), red bell peppers, summer squash, diakon, greens, and/or MORE! Add basil, parsley, cilantro, dill, paprika, oregano... Oh!! My favorite... CAYENNE!!! Oh me, oh my! The spice! The FIRE! The passion! Can you feel it?! ooohhhhhhhhhhhh!